Contrary to what most people think, baby vegetables are not younger renditions of their grown-up counterparts. Rather, these miniscule munchies have been designed to grow small. And while they're no more nutritious than their full-size culinary cousins, they are packed with natural sweetness, providing a pleasant temptation to eat more than your five-a-day requirement.

"Chefs prefer using baby vegetables for reasons of taste and visual presentation," says Robert Schueller of Melissa's/World Variety Produce based in Vernon, Calif. "The great thing is, most baby vegetables are now available for home cooks to enjoy."

Most baby veggies can be steamed or grilled simply and garnished with olive oil or herb butter. But to give ordinary meals a gourmet twist, try these recipes. You'll agree that when it comes to freshness and taste, little things can make a big difference.

Marinated Baby Eggplant Pizza

Serves 4 / This marinated eggplant is also wonderful on sandwiches. Eggplants soak up oil like sponges; try salting them before cooking to reduce the amount of oil needed.

Serves 6 / Preparation time is minimal for this comforting meal. Keep in mind that tender baby vegetables cook much faster than their larger counterparts; if you use regular veggies, cooking time will be longer.

3. Place potatoes on top of chicken; cover and simmer 10 minutes. Add carrots and simmer 5 minutes more. Add asparagus and green beans; cover and simmer just until vegetables are tender, 3-5 minutes more.

4. Remove chicken and vegetables to a serving platter and keep warm. Turn heat to high and reduce broth to just less than 1 cup. Add jam, salt, and pepper. Cook until jam melts and sauce begins to thicken. Pour sauce over chicken and serve.

Serves 4 / Use a cast-iron skillet or broiler pan if you prepare this on the grill so that veggies don't fall through the grate. This dish can also be prepared on the stove using a frying pan and any mild-flavored fish.

Kimberly Lord Stewart is a former caterer who specializes in recipe development, freelance editing and media consulting. She is currently at work on her first cookbook, about preparing quick and healthy meals.